Cinnamon Roll Muffins

These muffins taste just like cinnamon rolls.  I think cinnamon rolls in muffin form are a great idea!  They are portable, you can store them easily, and they are the perfect size.  Usually if you make cinnamon rolls in a pan, if there are any leftovers (and that's a big if), you debate whether or not to leave them in the pan or take them out and keep them on another plate, it just makes for a lot of clean up.  These muffins are great though because you just pop them right out of the muffin tins and you're good to go!  I suggest serving these warm, they are softer that way and melt in your mouth.  Yumm.

Cinnamon Roll Muffins

Source: The Comfort of Cooking

Yields 12 muffins

Ingredients

Dough:

1 cup buttermilk

1/2 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla

1 egg

3 to 3 1/2 cups flour

Filling:

2 to 3 tablespoons butter, very soft

2/3 cups brown sugar

3/4 teaspoon ground cinnamon

Icing:

1 cup powdered sugar

2 tablespoons milk

Directions

Preheat oven to 375 degrees.

Measure the brown sugar, baking soda, salt, vanilla and egg in a mixing bowl; stir.  Add the buttermilk; stir.  Add the flour.  Stir until thoroughly combined.

Turn dough out onto a lightly floured surface and knead for about 5 minutes.  Roll the dough into a 12-inch by 24-inch rectangle.  Using a rubber spatula, spread the rectangle with butter, making sure it is covered.  Combine the brown sugar and cinnamon in a small bowl.  Sprinkle the rectangle with the mixture and spread to evenly coat.

Roll up the rectangle of dough into a log.  Cut into 2-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.

Bake for 15 minutes, or until golden brown.  Allow the muffins to cool for 5 minute in the pan, and then remove from the muffin tin.

Stir powdered sugar and milk and drizzle over the top of the muffins.  Serve warm.